Need dinner on the table, double-quick? These Tex-Mex bean tacos have your name written all over them. They're full of flavour, filling and packed with veggies, and you can whip them up with one hand behind your back. Well, close enough!
red kidney beans
Tex-Mex spice blend(May be presentGluten)
mini flour tortillas(ContainsWheatMay be presentSesame, Soya)
vinegar (white wine or red wine)
Grate the carrot (unpeeled). Grate the Cheddar cheese. Roughly chop the cos lettuce. Drain the sweetcorn (see ingredients list). Drain and rinse the red kidney beans.
Finely chop the tomato. Thinly slice the spring onions. In a small bowl, combine the tomato, spring onion, vinegar, a drizzle of olive oil and a pinch of salt and pepper.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the carrot, sweetcorn and red kidney beans and cook until softened, 4-5 minutes.
Add the Tex-Mex spice blend to the frying pan and cook, stirring, until coated and fragrant, 1 minute. Reduce the heat to medium, add the enchilada sauce and stir through until well combined, 1 minute. Season to taste with salt and pepper.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Take everything to the table. Build your tacos by adding a helping of chopped cos lettuce to the base of a tortilla. Top with the Tex-Mex beans, grated Cheddar cheese, sour cream (see ingredients list) and finish with the tomato salsa.